Easy Beef Kofta Kebabs Recipe | Juicy Middle Eastern Kebabs with Tzatziki - Flavorful, Fast, and Fresh
Beef kofta kebabs are the kind of meal that feels special without being complicated. They’re juicy, boldly seasoned, and perfect for grilling or cooking on the stovetop. Pair them with cool, creamy tzatziki and some warm pita, and you’ve got a crowd-pleasing dinner that’s ready in under an hour.
Ingredients
- For the Beef Kofta Kebabs:
- 1.5 pounds (680 g) ground beef, 85–90% lean
- 1 small yellow onion, grated (about 1/2 cup), excess liquid squeezed out
- 3 cloves garlic, finely minced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional but recommended)
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice (optional)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Metal skewers or wooden skewers (soaked in water for 30 minutes)
- For the Tzatziki:
- 1 cup Greek yogurt (whole milk for best texture)
- ½ English cucumber, grated and squeezed dry
- 1 clove garlic, very finely grated or minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Pinch of salt and black pepper
- To Serve (Optional):
- Warm pita or flatbread
- Tomato slices, red onion, cucumber, fresh herbs
- Lemon wedges
Instructions
- Prep the tzatziki: In a bowl, combine yogurt, grated cucumber (squeezed dry), garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until smooth. Adjust salt and lemon to taste. Refrigerate while you make the kofta so the flavors meld.
- Grate and squeeze the onion: Use the large holes of a box grater. Gather the grated onion in a paper towel or clean cloth and squeeze out excess liquid. This keeps the kofta from getting too wet.
- Mix the kofta: In a large bowl, add ground beef, grated onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, allspice, salt, pepper, and olive oil. Use your hands to mix until just combined. Do not overmix or the kebabs can get dense.
- Chill briefly: Cover and refrigerate the mixture for 15–20 minutes. This helps the meat firm up and makes shaping easier.
- Shape the kebabs: Divide the mixture into 8–10 portions. Wet your hands, then mold each portion around a skewer, forming a long oval or log about 1 inch thick. Press firmly so it adheres well. If not using skewers, shape into patties or logs.
- Choose your cooking method: Grill: Preheat to medium-high. Oil the grates. Grill kebabs 8–10 minutes total, turning every 2–3 minutes, until well browned and cooked to your liking (160°F/71°C for ground beef).
- Stovetop grill pan: Heat over medium-high, lightly oil, and cook 8–10 minutes, turning to brown all sides.
- Oven: Preheat to 425°F (220°C). Place kebabs on a parchment-lined sheet or wire rack over a sheet. Bake 12–15 minutes, then broil 1–2 minutes for extra color.
- Rest and serve: Let kebabs rest for 3–5 minutes. Serve with tzatziki, warm pita, and fresh veggies. Squeeze lemon over the top for brightness.